Category

carrots

Carrot Salad with Almond Butter

By | carrots, classroom friendly, posts, salad, vegetarian
DateMonday, April 9, 2012 at 12:57PM

Servings: 4 (1/2 cup servings)
Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad.

Ingredients
2 cups carrots
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 Tbsp fresh lime juice
1 1/2 Tbsp reduced-sodium tamari or soy sauce
1 tsp honey
Pinch of red pepper flakes (optional)

Preparation
Shred the carrots. Combine the carrots, cilantro and raisins. Whisk together the almond butter, lime juice, tamari (soy sauce), honey and pepper flakes. Pour dressing over carrot mixture and mix thoroughly. Marinate for 30 minutes. Serve chilled or at room temperature.

Complimentary Lesson
Plant Life Cycle
This recipe also goes great with the Grocery Bag Botany lesson, because it includes roots (carrots), fruit (raisins), seeds (almonds) and leaves (cilantro).

Source
Whole Foods

Linguine with Carrot Ribbons and Lemon-Ginger Butter

By | carrots, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:16AM

Servings: 2-3

Ingredients
4 long slender carrots (about 9 ounces total), peeled
1/4 cup (1/2 stick) butter
1 Tbsp (packed) finely grated lemon peel
1 Tbsp minced peeled fresh ginger
2 yellow or orange bell peppers, cut lengthwise into 1/4-inch strips
8 oz whole wheat linguine
2/3 cup freshly grated Parmesan cheese
1 1/2 Tbsp fresh lemon juice

Preparation
Run vegetable peeler down length of each carrot, shaving into ribbons. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrots and bell peppers. Sauté until just tender, about 5 minutes. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.

Parsnips and Carrots with Orange Butter

By | carrots, gluten free, posts, side dish, vegetarian

Servings: 2

Ingredients
1 cup water
1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick 
pieces
1/3 cup fresh orange juice
1/8 tsp freshly grated orange zest
1 Tbsp unsalted butter

Preparation
In a skillet, combine the water, parsnips, carrots and salt to taste and simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

Crunchy Veggie Wraps

By | appetizer, cabbage, carrots, posts, tomatoes, vegetarian
DateMonday, April 9, 2012 at 2:26PM

Servings: 4

Ingredients
1/2 cup fat-free cream cheese
4 (8-inch) whole wheat tortillas
2/3 cup romaine lettuce, shredded
2/3 cup red cabbage, shredded
1 red tomato, diced
1/4 cup red onions, sliced
1/3 cup carrots, grated

Preparation
Spread 2 Tbsp cream cheese over one side of each tortilla. Divide remaining ingredients evenly among tortillas. Roll up each tortilla. Cut each rolled wrap in half diagonally.

California Wrap

By | appetizer, carrots, classroom friendly, posts, spinach, vegetarian
DateMonday, April 9, 2012 at 12:49PM

Servings: 1

Ingredients
1/8 cup shredded cheddar cheese
1 whole wheat tortilla
2 Tbsp shredded carrot
2 Tbsp finely sliced red or yellow pepper
1/4 avocado, cored and sliced
1/4 cup cleaned spinach or arugula
2 Tbsp salsa
Salt and pepper, to taste

Preparation
Spread avocado over the tortilla to within 1/2 inch of the edges. Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste. Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and eat immediately, or wrap both halves in plastic wrap to pack into a lunch bag.

Complementary Lesson
How Much?

Sugar Snap Pea Salad

By | carrots, posts, salad, snap peas, tomatoes, vegetarian

Servings: 2

Ingredients
8 oz sugar snap peas
1 cup halved cherry tomatoes
1/2 cup grated carrots
1/4 red onion, chopped
1/3 cup low fat yogurt
1/4 cup grated Parmesan cheese
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp dried rosemary
Salt and pepper, to taste

Preparation
Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, yogurt, Parmesan cheese, oregano, parsley, rosemary, salt and pepper. Gently toss to combine all ingredients and refrigerate salad for at least 1 hour before serving.

Source
All Recipes

Funny Face Carrot Salad

By | carrots, classroom friendly, posts, salad, snack, vegetarian
DateThursday, April 12, 2012 at 11:33AM

Servings: 1-2

Ingredients
2 carrots
1/2 cup low-fat vanilla yogurt
1 small can crushed pineapple
Raisins

Preparation
Peel carrots. Roll up a few long shavings and save them for “hair” on a final salad. Grate carrots with a grater. Drain can of crushed pineapples in a strainer, using a spoon to push out the juice. Toss pineapple with carrots, then add vanilla yogurt. Spoon some salad onto a plate. Make a smiling face with raisins. Style carrot “hair”, and serve.

Complementary Lesson
A for Vitamin A because carrots are high in Vitamin A.

Parsnips and Carrots with Orange Butter

By | carrots, posts, side dish, vegetarian

Servings: 2

Ingredients
1 cup water
1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick 
pieces
1/3 cup fresh orange juice
1/8 tsp freshly grated orange zest
1 Tbsp unsalted butter

Preparation
In a skillet, combine the water, parsnips, carrots and salt to taste and simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

Carrot Salad with Almond Butter

By | carrots, classroom friendly, posts, salad, vegetarian

Servings: 4 (1/2 cup servings)
Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad.

Ingredients
2 cups carrots
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 Tbsp fresh lime juice
1 1/2 Tbsp reduced-sodium tamari or soy sauce
1 tsp honey
Pinch of red pepper flakes (optional)

Preparation
Shred the carrots. Combine the carrots, cilantro and raisins. Whisk together the almond butter, lime juice, tamari (soy sauce), honey and pepper flakes. Pour dressing over carrot mixture and mix thoroughly. Marinate for 30 minutes. Serve chilled or at room temperature.

Complimentary Lesson
Plant Life Cycle
This recipe also goes great with the Grocery Bag Botany lesson, because it includes roots (carrots), fruit (raisins), seeds (almonds) and leaves (cilantro).

Source
Whole Foods

Carrot Yogurt Sunshine Salad

By | apples, carrots, classroom friendly, posts, salad, snack, vegetarian
DateMonday, April 9, 2012 at 1:03PM

Servings: 1

Ingredients

Salad
1/2 large or 2 baby carrots grated or diced into small pieces
1/4 apple, sliced thin, then cut into small pieces
1 Tbsp celery, diced into small pieces
1 Tbsp chopped almonds
2 Tbsp chopped pineapple, in juice
1 Tbsp raisins

Dressing
2 Tbsp fat-free vanilla yogurt
1 tsp fresh lemon juice
1 tsp honey
Pinch of celery seed
Salt and pepper, to taste

Preparation
Mix together all salad ingredients in a bowl. In a separate bowl, mix all dressing ingredients together in a small cup and pour over salad ingredients. Lightly mix all together, eat and enjoy.

Complimentary Lesson
The Big Four